Chard Stuffed Shells recipe

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This is good in large shells or stuffed into manicotti.

 

Chard Stuffed Shells

 

12 large shells

2 tblspns. olive oil

3/4 cups chopped onion or 1/3 cup chopped shallots

2 garlic cloves, squeezed

1 bunch chard, coarsely chopped

1 cup mushrooms, chopped

1 lb. firm tofu, patted dry and crumbled

1/3 cup freshly grated Parmesan cheese or soy Parmesan

juice and zest of one lemon

1/2 tsp. salt

1/4 tsp. black pepper

3 cups of your favorite pasta sauce

 

Cook shells in a large pot of boiling salted water until al dente, drain and

set aside.

Meanwhile heat oil in a large skillet, add shallots or onions and garlic and

saute about 4 mins. add chard and mushrooms and cook another 4 mins. Transfer

mixture to a large bowl and add tofu, Parmesan,

lemon juice and zest, salt and pepper, and mix well to blend.

Preheat oven to 350 degrees. Using a teaspoon, stuff the filling

into shells until well packed.

Spread a layer of pasta sauce in the bottom of casserole dish

(9x13-inch). Arrange the shells on top of the sauce, spoon remaining sauce

over shells. Add a sprinkle of Parmesan if desired.

Cover dish and bake 30 mins or until hot and bubbly on edges.

Serve with garlic bread.

 

 

 

 

" If you can just get your mind together

then come across to me

We'll hold hands an' then we'll watch the sun rise

from the bottom of the sea

But first..........

Are You Experienced? "

Source: Jimi Hendrix - Are You Experienced

 

 

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